Chicken Bacon and Guacamole Mushroom Stack

By Nikki Sheriff

Sauteed portabello mushrooms create the framework that holds this hearty and protein-rich sandwich together.

Chicken Bacon and Guacamole Mushroom Stack
  • 2 portabella mushroom tops

  • 1 TBL butter

  • 1 chicken breast half

  • 1 TBL olive oil

  • salt and pepper to taste

  • 1 piece bacon, halved and cooked

  • 2 slices tomato

  • 1/2 avocado

  • 1 TBL diced tomato

  • 1 TBL diced red onion

  • 1 TBL chopped cilantro

  • 1 tsp lime juice

  • dash of salt

  • 1/4 cup fresh spinach

  1. Heat the oil in a small skillet. Season the chicken with salt and pepper and cook 3-5 minutes on each side, or until cooked all the way through. Set aside.

  2. Mash the avocado and add the diced tomato, onion, cilantro, lime juice and dash of salt. Mix it well and set aside.

  3. Remove the stem and scrape the inside of the portabella mushrooms as best as you can and rinse well.

  4. Melt the butter in a skillet and cook the mushrooms on both sides until they're soft and golden. Place on a plate lined with a paper towel.

  5. Place one mushroom top on a plate, top-side-down. Place the 2 slices of tomato on it. Slice the chicken and place on top of the tomato. Next, add the bacon, guacamole and spinach. Top with the other mushroom top.

Nutritional Facts

Calories - 650
Total Fat - 53g
Saturated Fat - 16g
Sodium - 215mg
Carbohydrates - 17g
Fiber - 8g
Sugars - 7g
Protein - 31g

chicken main dish lunch no bread sandwiches b vitamins vitamin c bacon vitamin d omega 3 stovetop gluten free

9 replies

Dirtworshiper 2017-05-18 06:47:06 -0500 Report

Although this recipe looks delicious, it should never be tagged as ultra low carb as it is far too high. My calculations for this recipe differ from those listed. I calculate 677 calories: 47 g fat (59.2% cal from fat) 39 g protein; 33 g Carbohydrates; 9 g fiber (Net Carbs = 28.5) as only half of the fiber can be subtracted since most of the fiber is coming from the Portobella mushroom caps and it is soluble fiber. 105 mg cholesterol; 348 mg sodium. This accounts for 4 lean meat; 5 vegetable; 1/2 fruit and 8.5 Fat exchanges. Overall not a very healthy choice. However; by substituting with a thin chicken cutlet; eliminating the butter and bacon in addition to reducing the avocado to 1/4 you reduce the calories to 393, the fat to 24 g, the carbs to 30 g or 26 net carbs' fiber to 8 g, 34 cholesterol, 87 mg sodium. 2 lean meat 5 vegetable 0 fruit and 4 fat exchanges.

ohneclue 2017-02-26 21:05:34 -0600 Report

I don't think the carb count is correct but I don't EVER use sweet onions like red ones. The net carbs would be 13 carbs after you subtract the fiber and that is still a little too high for my 15 grams carb meal plus the next 6 hours of eating style

kikimcw 2013-07-28 11:13:16 -0500 Report

Just a great recipe, thank you so much. I'm so happy I found this site. My mom is diabetic and I do the cooking. So far things been boring on the menu. It taste so good that I now eat the same thing I prepare for her.

breesesspa 2013-05-08 13:49:08 -0500 Report

My teenage daughter and I just made these for lunch and they were phenomenal! VERY messy but worth it! Will definitely make again!